Beef Gelatin CAS 9000 70 8 Powder 100 120 150 160 180 200 220 240 250 260 280 300 Bloom for Jelly Candy
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- Supplier: Foodmate Co. Ltd.Foodmate Ltd.
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Product Overview
Description
Meatgel™ is used to gel aspics, cheese, souse, chicken rolls, glazed and canned hams, and jellied meat products of all kinds.This product is usually supplied with 40, 50 or 60 mesh particle size.\t
Potential benefits
Absorb meat juices and to give form and structure to products that would otherwise fall apart.
Directions for use
1.Soak the gelatin in cold water for 60 minutes so that the gelatin absorbs sufficient water.
2.Then water bathing it with 80℃ water until it is fully melted.
3. It's NOT recommended to use boiling water for the melting procedure and please follow the principle of "Soak and melt just as
much what you need"
2.Then water bathing it with 80℃ water until it is fully melted.
3. It's NOT recommended to use boiling water for the melting procedure and please follow the principle of "Soak and melt just as
much what you need"
Physical/chemical specifications | ||
Appearance | Yellow or Yellowish granular | |
Particle Size(Mesh) | — | |
Gel Strength (6.67%,10°C/Bloom,g) | >200 | |
Viscosity (6.67%,60°C,mPa·s) | >2.5 | |
Transparency (5%,mm) | ≥300 | |
Loss on drying(%) | ≤ 14 | |
Ash(%) | ≤2 | |
PH (1.0%) | 4.5- 6.5 | |
Water Insolubles(%) | ≤0.2 | |
Sulfur Dioxide (SO₂,mg/kg) | ≤30 | |
Hydrogen Peroxide (H₂O₂, mg/kg) | ≤10 | |
Microbiological specifications | ||
Aerobic Plate Count (cfu/g) | ≤1000 | |
Coli Group (MPN/g) | ≤3 | |
Escherichia Coli | Negative in 10g | |
Salmonella | Negative in 25g | |
Heavey metal specifications | ||
Arsenic (mg/kg) | ≤1 | |
Chromium (mg/kg) | ≤2 | |
Lead mg/kg) | ≤1.5 | |
Zinc (mg/kg) | ≤30 | |
Heavy Metals in total (mg/kg) | ≤40 | |
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